Background : Spices and condiments are substances added to foods to enhance aroma and taste.Traditional preparation of spice and condiments increase food flavors and give value for indigenous knowledge. Methods: One houndred sixty nine informants were selected by using random sampling technique. Semistractured interview and prepared questionare were employed to collect pertinent data on the local use of spice and condiments.The data obtained were analyzed by using analytical tools commonly ordered in ethnobiologiacal studies like preference ranking, direct matrix ranking and pairedwise comparestion. Result: Twenty four species of spice were found in the market. Eight condiments were identified in routinely prepared dishes. From the result of Paired comparison Allium sativum scores the highest use value in the preparation of spice and condiments. Preference ranking result also indicated that Red pepper is the most preferred condiment by the inhabitant of local community. This study also indicated that the indigenous knowledge in the preparation of spice vary with age groups with the elder more knowledgeable than youngsters. The indignous knowledge also under threat as the young are not interested in the domestic activities. Conclusion: There is knowledge limitation (deterioration) in the younger generation.The younger generation keep to learn, preserve and maintain their ancestral wisdom with respect to the indigenous use of spice and condiments in the local resident.
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